Directions 6 steps | 14 Minutes
Measure and prep all ingredients.
Prepare the double boiler. Fill a medium saucepan with 1-inch of water. Bring the water to a simmer. While the water is coming to a simmer, whisk together the egg whites, sugar, cream of tartar and salt in a large heatproof bowl or the bowl of a stand mixer. (See notes 1.)
Place the bowl over the simmering water and whisk until the sugar is dissolved and the egg white mixture is warm and no longer grainy when rubbed between your fingers, about 3-4 minutes. (See notes 2.)
Transfer the bowl to a stand mixer fitted with the whisk attachment or onto a heat-safe surface. With a stand mixer or with a handheld electric mixer, start whisking at low speed and increase the speed to high. (See notes 3.)
Whisk until stiff, glossy peaks form about 5-7 minutes. Add the vanilla extract and whisk until combined.
Apply the frosting immediately to cake or cupcakes. Enjoy! (See notes 5.)
- Make sure that the mixing bowl and the whisk attachment are very clean and free of any oils or grease.
- Take care to be careful when checking the egg whites. The mixture may be hot.
- Be careful when transferring the bowl to the stand mixer. The bowl may be hot.
- Seven minute frosting is not a frosting to make ahead of time. Because it is whipped, it will deflate over time. It is best to apply it right away and let the frosting set its shape.
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